Skip to main content

Tate & Lyle signs exclusive worldwide agreement with University of Nottingham subsidiary for its novel salt reduction technology

31 Oct 2011

Categories:
Food Ingredients

London, UK (31 October 2011) - Tate & Lyle announces that it has signed an exclusive, worldwide license agreement with Eminate Ltd, a wholly owned subsidiary of The University of Nottingham, UK, for its novel salt reduction technology.

The product, currently known as ‘SODA-LO®’, enables added salt levels to be reduced by up to 30% in foods such as bread, pizza bases, pastry, savoury pie fillings, cheese and baked snacks.

SODA-LO® is an innovative clean label salt product that enables salt content to be reduced in food without loss of flavour or structure.

Under the license agreement, Tate & Lyle will assume responsibility for commercialising the SODA-LO® salt reduction technology on a global basis including manufacturing, product development, sales and marketing.

Several well-known food manufacturers, primarily in the UK and USA, are already using SODA-LO®. Tate & Lyle plans to commence a global rollout of the product in 2012.

Karl Kramer, President of Innovation and Commercial Development at Tate & Lyle said: “The SODA-LO® salt reduction technology is an excellent addition to Tate & Lyle’s Health & Wellness offering. Salt reduction is a high-profile priority for many of our customers who are committed to formulating reduced salt products to meet growing consumer demand.”

Neil Davidson, Chairman of Eminate Ltd said: “This is a significant deal for Eminate Ltd and we are delighted that Tate & Lyle is working with us and The University of Nottingham to fully commercialise our novel salt reduction technology. Tate & Lyle’s relationships with global food companies and its technical and applications development expertise and resources, will help both parties to maximise commercial value from this exciting technology.”

This technology partnership was assessed and developed by Tate & Lyle’s Open Innovation team, part of its Innovation and Commercial Development group. The Open Innovation team utilises its global network to develop partnerships with universities, customers and start-ups specialising in food science with the goal of successfully bringing their new technologies and products to market.

Notes to editors

For all media or general enquiries, please contact Mathew Wootton (details below).

If you are a university, start-up business or a similar organization, and want to learn more about Open Innovation at Tate & Lyle, please contact:

John Stewart
Open Innovation Manager
Tate & Lyle Innovation & Commercial Development
e: john.stewart@tateandlyle.com


Eminate Ltd
is a wholly owned subsidiary of The University of Nottingham, founded in 2006, with expertise in the design and commercial application of micro and nano particles, coatings and powders. Eminate Ltd was established with help from a grant from the UK government-backed Technology Strategy Board (www.innovateuk.org), which works to create economic growth by ensuring that the UK is a global leader in innovation.

The business operates across a range of sectors including food & ingredients, health, pharmaceuticals, and energy storage.

Novel, patented, products have already been developed within the company, and taken to first commercial sale / license, in the food ingredients, functional foods and engineering coatings markets. Eminate’s research and development teams continue to work in close partnership with a range of companies, universities and research organisations to develop new products and provide innovative solutions to commercial challenges.

Eminate is based in the East Midlands with offices, research laboratory, and production facilities in Sutton Bonington and Nottingham.

Contact information

Mathew Wootton
Name
Mathew Wootton
Job Title
Group VP, Investor Relations
Division
Tate & Lyle PLC
Telephone
+44 (0)20 7257 2110
Fax
Mobile
+44 (0)7500 100 320
Email
InvestorRelations@tateandlyle.com
About Tate & Lyle:

Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, with operations in over 30 locations worldwide.

Tate & Lyle operates through two global divisions, Speciality Food Ingredients and Bulk Ingredients, supported by our Innovation and Commercial Development group. The Group's strategy is to become a leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving Bulk Ingredients for sustained cash generation to fuel this growth.

Speciality Food Ingredients consists of three platforms: Texturants, which includes speciality starches and stabilisers; Sweeteners, which comprises nutritive sweeteners and our range of no-calorie sweeteners including SPLENDA® Sucralose; and our Health and Wellness portfolio which includes speciality fibres and our salt-reduction offering. Additionally, our Food Systems business provides a wide variety of blended ingredient solutions.

Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed.

Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2014, Tate & Lyle sales totalled £3.1 billion. For more information, please visit http://www.tateandlyle.com.

SPLENDA® is a trademark of McNeil Nutritionals, LLC.